Recently a friend and I were debating the flavorings I was going to use in an upcoming recipe and it led us to question a couple definitions, specifically for extracts and emulsions used in baking.

The main difference between emulsions and extracts are that the emulsions are water based and not alcohol based. Yet they can be substituted 1:1 in a recipe. So how do you choose which to use and when to use it when so many meet your flavor needs while cooking and baking? Best answer: you should choose an emulsion when you’re concerned about the flavor baking out of a recipe. Because they are water-based, bakery emulsions don’t evaporate as quickly as extracts, resulting in stronger aromas and tastes.

EXTRACT– an extract is a preparation containing the active ingredient of a substance in a concentrated form such as vanilla extract used in many cakes and cookies. SYNONYMS: distillation, distillate, concentrate, essence, juice

EMULSION – I found SEVERAL definitions for emulsions:

A system (such as fat in milk) consisting of a liquid dispersed with or without an emulsifier in an immiscible liquid – liquids not forming a homogeneous mixture when added together.

A fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible.

But for me the most accurate definition I think is:

a mixture that results when one liquid is added to another and is mixed with it but does not dissolve into such as mixing oil and vinegar together which produces an emulsion.

Extracts and Flavors are great for both cooking and baking applications. Most extracts and flavors contain 45% alcohol by volume and require sufficient cooking time to evaporate the alcohol.

Use an extract or flavor in cookies, cakes, brownies, muffins, and other baked goods. You can also use extracts and flavors in homemade chocolates and candies.

Bakery Emulsions are water-based and alcohol-free versions of extracts. Use them the same way you would an extract but they are also especially great for flavoring frostings and other no-bake applications.

Bakery Emulsions have the same strength as extracts, so they can be substituted one to one in recipes. But conversely because they are water-based, bakery emulsions aren’t suitable for flavoring hard candies or chocolates.

I like the brands Cook’s and Lorann’s extracts and emulsions because they are fairly readily available in most specialty grocers.

Making your own vanilla extract is easy too. Most recipes call for vodka, but I find flavored rums work really well to as do whiskeys.

VANILLA EXTRACT

6 whole Vanilla Beans
1 cup ALCOHOL of your choice

Slice the vanilla beans in half lengthwise with scissors or a knife, leaving a bit intact at the end just to make it pretty. Cut the beans down to fit the height of your jar.

Place beans in jar.

Cover with alcohol.

Screw the lid on tight or cork it and give it a good shake.

Place in a cool, dark place for at least 2 months. The longer it sits, the stronger the flavor will be. Be sure and give the jar a shake every week or so.

Bake in preheated oven 20-23 minutes until toothpick inserted into center of cupcake comes out clean.

Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture).

Every year for the past 17 years my cousin Jenn and I have each made a birthday cake for her sister, Michelle. It’s a tradition that we began to remember Michelle by. You see she past away on April 22nd 17 years ago and we “buried” her on her actual birthday, the 25th. We’ve added June 15th for her mom and November 17th for my dad. I don’t usually write about this, but for some reason this year I have the need to spell it out.

This is a simple recipe, but VERY adaptable to layer cake, cup cakes, sheet cake etc… and a family favorite.

Sift flour* once, measure and add 1/2 cup sugar and sift together several more times.

Combine egg whites, salt, cream of tartar, and flavorings in large mixing bowl. Whisk continuously until the whites form soft peaks that are moist and glossy.

Then add the rest of the sugar very gradually over the whites and beating until sugar is blended, about 25 beating strokes per time.

Add flour and sugar mixture very gradually, sifting it over the egg whites. Fold in each addition turning bowl gradually. Use 15 complete fold over strokes each time. After last addition. use 10 to 12 additional fold over strokes.

Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F., or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.

When the sugar mixture has reached the thread stage, remove it from the heat and set aside to cool.

Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all just end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.

Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed.

TOASTED COCONUT1 16 ounce bag coconut4 tablespoons butter melted

Preheat oven to 350 degrees.

Toss coconut in melted butter until well coated.

Spread evenly on a jelly roll pan.

Bake for fifteen minutes and then flip coconut and bake another 15 minutes until golden brown.

Another wonderful use for my new brownie pan!Individual cakes for the BBQ.

Sift flour* once, measure and add 1/2 cup sugar and sift together several more times.

Combine egg whites, salt, cream of tartar, and flavorings in large mixing bowl. Whisk continuously until the whites form soft peaks that are moist and glossy.

Then add the rest of the sugar very gradually over the whites and beating until sugar is blended, about 25 beating strokes per time.

Add flour and sugar mixture very gradually, sifting it over the egg whites. Fold in each addition turning bowl gradually. Use 15 complete fold over strokes each time. After last addition. use 10 to 12 additional fold over strokes.

Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F., or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.

When the sugar mixture has reached the thread stage, remove it from the heat and set aside to cool.

Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all just end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.

Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed.

TOASTED COCONUT1 16 ounce bag coconut4 tablespoons butter melted

Preheat oven to 350 degrees.

Toss coconut in melted butter until well coated.

Spread evenly on a jelly roll pan.

Bake for fifteen minutes and then flip coconut and bake another 15 minutes until golden brown.

This is Am’s last Sunday with us so she’ll be doing the Sunday cooking again. Today she made Pot Roast, CheesyAu Gratin Potatoes, Glazed Carrots, Home made Apple Sauce and Banana Cake with Cream Cheese Frosting.

HOME MADE APPLE SAUCE5 large Apples (I like Pink Lady or Braeburns)1/2 cup golden raisins1 can peach nectar (Papaya or pineapple are good too)1 teaspoon cinnamon1 cup sugar1 cup water

In a large sauce pan pour nectar over raisins and let sit while you prepare apples.

Wash, core, peel and chop apples.

Add water to sauce pan and stir in sugar until dissolved.

Add cinnamon and mix well.

Add apples and cook over medium heat until until apples are tender and mush easily.

Mush to desired consistency.

Remove from heat.

Cool and chill.

Can be kept in refrigerator for a week though it never lasts that long around here. When my apples are at the height of the season and falling off the tree I make this in huge batches and put it up in canning jars for the following year.

We’re changing up the menu plan a bit! The catch to dinner: My recipes, but the teenager has done all the menu planning (which she hated making choices – said it was hard work), shopping, prep work, cooking and clean-up. On the Menu: Toasted French Toast for breakfast and for dinner, Chicken Cordon Bleu, Garlic Smashers, Home Made Carrot Cake she made a gourmet meal that was quickly devoured! We used multi-grain and sourdough for the French toast and it was truly scrumptious.

Whisk together the eggs and milk in a shallow bowl. Place flour in another shallow bowl. Combine the bread crumbs, oregano and cheese in a 3rd shallow bowl.

Dip each chicken breast in the egg mixture first, then the flour, then the egg mixture again and the crumb mixture last.

Place on a greased cookie sheet.

Bake uncovered at 350 degrees for 45 minutes.

Don’t forget to remove the toothpicks before serving.

*For really easy servings, I lay the bacon on the cookie sheet and cut the flattened breasts in half. On top of 1/2 of the bacon strip lay a chicken piece, top as directed and then lay the other chicken breast. Bring the other 1/2 of the bacon slice over the top and bake as directed. NO ROLLING AND NO TOOTHPICKS!

I think I’m almost down to 2½ sides…and I’m FINALLY taking back my life… actually CHASING MY LIFE.

IT IS WHAT IT IS!

I'll ALWAYS be 3 Sides of Crazy cooking in OUR Krazy Kitchen at my Savory Kitchen Table and ALWAYS Eating on the Good China but counting down to normal ~ WHATEVER THAT IS!

I love to cook, read, write, quilt, craft, go antiquing, amateur photography and to learn new things. I’m a Jill of many trades & always have more interests and desires than I have time. LOL I’m still trying to figure out what I want to be when I grow up. I love being a homemaker and keeping my family healthy and happy.

As a Christian woman I believe life is all about change and that learning to cope with it as it happens will help you through life. I believe in Murphy’s Law, the Domino Effect, Payback’s a Bitch, and Karma. I also believe that Pay It Forward and living by the Golden Rule go a long way to keep the former from happening to begin with. I believe everything happens for a reason and that life is one big adventure.

I try to see life through rose colored glasses and be as tolerant as possible. My glass is always half full. I am an optimist, extremely positive minded and usually a really upbeat person so anything goes within reason.

I especially love to cook and develop new recipes. I have written a couple of cookbooks for family reunions that I’m working on getting published and have new cook books in the works.